Ingredients
6 cups fresh Brussels sprouts
1/2 cup toasted unsalted pistachios, roughly chopped
1/3 cup kparsley, choped
2 oz Pecorino Romano cheese, shaved (about 1 cup)
2 tbsp olive oil
3
tbsp lemon juice
1 tsp lemon zest
1 tsp salt
Freshly cracked pepper.
Preparation
Slice Brussels sprouts in a food processor fitted with the slicing blade. Transfer to a larg bowl and toss with all the other ingredients.
